Introduction
Indulge in the rich flavors of our Double Chocolate Banana Layer Cake, where the deep taste of chocolate harmonizes beautifully with the natural sweetness of ripe bananas. This cake is ideal for special celebrations or simply to satisfy a sweet craving. Once you dive into its moist layers and luscious frosting, you’ll find it hard to resist going back for seconds!
Ingredients
For the Chocolate Banana Cake:
3 ripe bananas, mashed (approximately 350g)
250g all-purpose flour
65g unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
240ml buttermilk
120ml vegetable oil
1 teaspoon vanilla extract
300g granulated sugar
For the Chocolate Frosting:
225g unsalted butter, softened
440g powdered sugar
65g unsweetened cocoa powder
120ml heavy cream
2 teaspoons vanilla extract
Pinch of salt
For Garnish:
Chocolate shavings
Banana slices
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Yield: 10-12 servings
Directions
Prepare the Cake:
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat eggs, sugar, buttermilk, vegetable oil, and vanilla extract. Stir in mashed bananas.
4. Gradually add dry ingredients to wet ingredients, mixing until combined.
5. Pour batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool completely before frosting.
Prepare the Chocolate Frosting:
1. In a large bowl, beat butter until light and fluffy.
2. Gradually add powdered sugar and cocoa powder, mixing well.
3. Add heavy cream, vanilla extract, and salt, then beat until smooth and creamy.
Assemble the Cake:
1. Place one cake layer on a serving plate and spread a generous layer of chocolate frosting.
2. Add the second cake layer and frost the top and sides evenly.
3. Garnish with chocolate shavings and banana slices.
Chill:
Let the cake sit for 30 minutes before slicing for best results.
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Detailed Directions and Instructions
Prepare the Cake:
1. Preheat your oven to 350°F (175°C). Take two 9-inch cake pans and grease them well. Line the bottoms with parchment paper for easy removal.
2. In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
3. In a large mixing bowl, beat together the eggs and granulated sugar until the mixture is light and fluffy. Then, add in the buttermilk, vegetable oil, and vanilla extract. Mix thoroughly. Finally, fold in the mashed bananas until just combined.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Be careful not to overmix; a few lumps are okay.
5. Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will fill with a delightful aroma as the cake bakes!
6. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely before frosting.
Prepare the Chocolate Frosting:
1. In a large mixing bowl, beat the softened unsalted butter with an electric mixer until it becomes light and fluffy, which should take about 2 minutes.
2. Gradually add the powdered sugar and cocoa powder, mixing on low speed initially to prevent a sugar cloud. Once incorporated, increase the speed and mix until the frosting is smooth and creamy.
3. Pour in the heavy cream, add the vanilla extract and a pinch of salt, then beat the mixture until it reaches a silky consistency. The frosting should be spreadable but hold its shape beautifully.
Assemble the Cake:
1. Place the first cooled cake layer on a decorative serving plate or cake stand. Spread a generous layer of chocolate frosting over the top, letting it cascade slightly over the edges for a decadent look.
2. Carefully place the second cake layer on top. Now, cover the top and sides of the entire cake with the remaining chocolate frosting, smoothing it out as best as you can for a polished finish.
3. To add a delightful touch, garnish the cake with chocolate shavings sprinkled generously over the top and arrange fresh banana slices artfully around the edges.
Chill:
Allow the cake to sit for at least 30 minutes before slicing. This chilling period helps the frosting set and enhances the flavors, making each slice a rich indulgence for your taste buds.
Notes
Baking Time Variation:
Oven temperatures can vary, so keep an eye on the cakes towards the end of the baking time. If the cakes are not done, check every couple of minutes to avoid overbaking.
Banana Ripeness:
The riper the bananas, the better! Look for bananas with lots of brown spots for optimal sweetness and flavor in your cake.
Frosting Consistency:
If your frosting feels too thick, you can add a little more heavy cream to reach your desired consistency. If it’s too thin, add more powdered sugar until it thickens.
Make-Ahead Option:
The cake layers can be baked in advance and frozen. Just wrap them tightly in plastic wrap and store them in the freezer for up to a month. Thaw and frost when you’re ready to serve.
Serving Suggestions:
This cake pair wonderfully with a scoop of vanilla or chocolate ice cream. It also makes for an impressive centerpiece at gatherings, and your guests will be tantalized by the chocolate-banana aroma. Enjoy with a cup of coffee or tea for a perfect afternoon treat!
Cook techniques
Measuring Ingredients
Accurate measurement of ingredients is crucial in baking. Use a kitchen scale for dry ingredients and liquid measuring cups for wet ingredients to ensure perfect consistency.
Mashing Bananas
For the best flavor and texture, use ripe bananas that are speckled brown. Mash them thoroughly with a fork or a potato masher until smooth for your batter.
Mixing Techniques
When combining dry and wet ingredients, mix just until combined. Over-mixing can lead to a dense cake. Use a spatula or wooden spoon for gentle folding.
Cooling Cakes
Allow the cakes to cool completely in the pans for about 10-15 minutes before transferring them to a wire rack. This prevents the cakes from breaking apart.
Frosting Application
Start frosting with a thin layer to catch any crumbs. After the first layer sets slightly, apply a thicker layer of frosting for a smooth finish.
Garnishing
For the best presentation, add garnishes like chocolate shavings and banana slices just before serving to keep them fresh and vibrant.
FAQ
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them wrapped in plastic wrap in the refrigerator or freezer. Frost them when you’re ready to serve.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 240ml of milk. Let it sit for 5-10 minutes before using.
How should I store the cake?
Store the Double Chocolate Banana Layer Cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.
Can I use different frostings?
Absolutely! You can substitute the chocolate frosting with cream cheese frosting, vanilla buttercream, or even a ganache for a different flavor profile.
What if I don’t have unsweetened cocoa powder?
If unsweetened cocoa powder is not available, you can use Dutch-processed cocoa powder, though it may alter the cake’s final taste slightly.
Conclusion
This Double Chocolate Banana Layer Cake is not only a feast for the eyes but also a delightful combination of flavors that satisfies any sweet tooth. The richness of chocolate paired with the natural sweetness of ripe bananas creates an indulgent dessert that’s sure to please guests or simply elevate your dessert game for a special occasion. With velvety chocolate frosting and a lovely garnish, this cake is a showstopper that’s worth every bite.
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